Apple Pie Cupcakes with Vanilla Buttercream Frosting
Delightful cupcakes filled with spiced apples and topped with silky vanilla buttercream, capturing the essence of traditional apple pie in a portable treat.
Ingredients
For the Cupcakes
- 1.5 cups 1 ½ cups all-purpose flour
- 1 cups 1 cup granulated sugar
- 0.5 cups ½ cup unsalted butter, softened (Halal-friendly)
- 2 large 2 large eggs
- 0.5 cups ½ cup milk (Halal-friendly)
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon cinnamon
- 0.5 teaspoon ½ teaspoon nutmeg
- 0.25 teaspoon ¼ teaspoon salt
- 1.5 cups 1 ½ cups finely chopped apples (preferably Granny Smith or Honeycrisp)
For the Vanilla Buttercream Frosting
- 0.5 cups ½ cup unsalted butter, softened (Halal-friendly)
- 2 cups 2 cups powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract (Halal-friendly)
- 2 tablespoons 2 tablespoons milk (Halal-friendly)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Mix well and set aside.
- In a separate mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the milk until the mixture is well-blended.
- Gradually add the dry ingredients into the butter mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the chopped apples, ensuring they are evenly distributed throughout the batter.
- Use a muffin scoop or spoon to fill each cupcake liner about 2/3 full with the batter.
Baking
- Place the pan in the oven and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and milk, followed by the vanilla extract. Mix until smooth and fluffy.
- Once the cupcakes are completely cooled, generously frost each cupcake with the vanilla buttercream.
Serving
- Serve and enjoy! These cupcakes are best served fresh but can be stored for later if needed.
Notes
For best results, use Granny Smith or Honeycrisp apples for a great balance of sweetness and tartness. Feel free to add a drizzle of caramel sauce or a sprinkle of cinnamon sugar on top of the frosting for added flavor.